Ingredients
- 450 g spaghetti
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can of crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 60 g grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Fill a large pot with water and bring it to a boil. Add salt to the boiling water and then add the spaghetti. Cook the spaghetti according to the package instructions, until al dente. Reserve 1 cup of pasta water and drain the spaghetti.
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
- Stir in the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Bring the sauce to a boil, then reduce the heat to low and let it simmer for 20 minutes.
- While the sauce is simmering, grate the Parmesan cheese.
- After 20 minutes, add the cooked spaghetti to the saucepan with the marinara sauce. Toss the spaghetti until it is fully coated with the sauce. If the sauce is too thick, add a little of the reserved pasta water.
- Serve the spaghetti with tomato marinara sauce in bowls and sprinkle grated Parmesan cheese and fresh basil leaves over each serving.
